2 lb Boneless chicken breasts

      1    Lg yellow onion ringed

      1    Yellow or green pepper 1/4 i

----------------------------------MARINADE----------------------------------
      3    Cloves garlic; minced

      1 ts Cumin

    1/3 c  Worcestershire sauce

    1/4 c  Soy sauce

      1 ts Liquid smoke

      2 ts Vegetable oil

    1/4 ts Oregano

    1/4 ts Thyme

    1/4 ts Cayenne

    1/4 ts Black pepper

      3 tb Lime juice

      1    Shot Tequila (optional but r

           Chopped fresh cilantro
           Grated cheddar & jack cheese
           Sour cream
           Salsa
           Guacamole
           Lettuce
           Chopped tomatoes
  Place chicken breasts in a non-metallic container. Top with onion rings and
  green pepper strips.  Combine marinade ingredients in a small bowl; mix
  well and pour over meat and onions. Refrigerate 8 hours or overnight.
  Remove the meat & onions from marinade, reserving the onions, peppers and
  marinade.  Place meat on grill, basting often with the marinade and turning
  often.  Meanwhile saute onion and peppers in butter adding salsa to keep
  moist. When the chicken breasts are done, slice into thin strips and add to
  the skillet with sauteed vegetables.  Heat flour tortillas quickly on the
  grill.  Watching and turning them often. Serve skillet mixture hot on the
  warm flour tortillas with your choice of sour cream, grated cheddar and
  jack cheese, fresh cilantro, lettuce, chopped tomatoes, salsa, and
  guacamole.
   //ichael  ================= & Ms. // | /- // | //eslie
  ================= Acknowledgements go to Bubba and Billy Jo - the best
  fajita makers in all of Texas.